Vegan Carrot Cake

This Vegan Carrot Cake recipe is super moist and bursting with carrots and warm spices that gets finished with a cashew cream frosting. Made with healthy pantry swaps, it’s a crowd-pleasing cake best served on Easter, Mother’s Day and holidays.

Why You’ll Love This Recipe

• Tender, moist and packed with a full pound of fresh carrots!
• Full of healthy pantry staples you probably already have on hand.
• Vegan friendly – and can be made gluten-free, too!
• Homemade cashew cream frosting takes it to another level!

Love carrot cake? Be sure to make Carrot Cake Scones, Carrot Cake Cookies, Paleo Carrot Cake Muffins and Carrot Cake Baked Oatmeal.

Ingredients You Will Need:

So this vegan carrot cake recipe is kind of amazing. And I’m not just saying that – everyone that tries this cake *loves* it. Many of the ingredients can be found in my healthy baking pantry, but here’s a look at what we need:

Wet Ingredients

• flax seed meal – ground flax seeds replace the eggs and bind the cake ingredients. Keep in mind, the flax seeds need to be soaked in lukewarm water for at least 15 minutes prior to mixing. Chia seeds (same amount / water ratio) can most likely be subbed for flax seeds, but I have not tried this myself. If you are okay with using eggs, you will need 4 whole large eggs (1 TBS milled flaxseed + 3 TBS water = 1 egg).
• organic granulated sugar – for straightforward sweetness.
• light brown sugar – for a nice molasses-y kick. Swap it out for an equal amount of coconut sugar.
• vanilla extract – to add floral essence.
• applesauce – unsweetened applesauce is the secret ingredient to keeping this carrot vegan cake extra moist.
• coconut oil – melt and cool your coconut oil while the flax seeds are soaking. Or sub it for a neutral oil, like avocado oil or light olive oil.
• non-dairy milk – use whatever you have on hand – almond milk, cashew milk, oat milk or coconut milk. Feel free to use canned coconut milk, since that is what is also used in the frosting.

Dry Ingredients

• whole wheat white flour – keeps the cake light and fluffy. Feel free to swap it out for half all purpose flour / half whole wheat flour or an equal amount of whole wheat pastry flour. For a gluten-free option, try 1:1 baking flour mix, such as Bob’s Red Mill.
• baking powder + soda – for lift and light structure.
• salt – to enhance all those sweet, carrot flavors!
• ground spices – this recipe for vegan carrot cake gets a good dose of warm spices, including cinnamon, nutmeg, cloves and ginger.
• carrots – you will need 3 cups of grated carrots, or about 1 lb whole carrots. I like to use my food processor with the shredding blade for ease, but you can grate them by hand or purchase pre-grated carrots from the grocery store. Just know the pre-grated carrots you buy will be more noticeable when baked.

Vegan Frosting

• raw cashews – raw cashews create a homemade frosting that is naturally creamy and buttery. The cashews need to be soaked for at least 6 hours, then drained and rinsed before blending.
• maple syrup – for robust, natural sweetness.
• coconut milk – I use the same can of coconut milk that I used for the cake. Full-fat adds richness and makes for a creamier frosting.

Because the cashew need to be soaked, you can soak the cashews the day you’re making the cakes, then frost later. If you’re looking for a quicker option, you can soak cashews in boiled water for 10 minutes, then drain and rinse.

Find the complete recipe with measurements in the recipe card below, at the end of this post.

How to Make

The first time I made this vegan carrot cake I was testing it on some coworkers. It didn’t last long. The next time I made it for my family for Mother’s Day (carrot cake is my mom’s favorite) – and again, they loved it! Here’s how to do it:

Prep Cake Pans

Preheat the oven to 350ºF. Line two 9″ round cake pans with parchment paper, plus lightly grease with cooking spray.

Make Flax Eggs

In a medium bowl, combine 1/4 cup flax seeds and 3/4 cup water and whisk together. Let seeds and water soak until a gel-like consistency forms, about 15 minutes total. Whisk every 5 minutes for the best texture.

Prep Carrots

Grate carrots with your food processor and shredding disc, or by hand with a box grater. It’s best to use the fine side of a box grater if not using a food processor.

Mix Wet Ingredients

In the clean bowl of your food processor (or large bowl using hand mixer, or stand mixer with whisk attachment), combine sugars, flax “eggs”, and vanilla extract until creamy, about 30 seconds. With the motor still running, add in applesauce, and pour steady stream of coconut oil until wet ingredients are evenly combined.

Mix Dry Ingredients

In a large mixing bowl, add flour, baking powder, baking soda, salt, and spices. Whisk until evenly combined, then fold in grated carrots.

Make Cake Batter

Pour wet ingredients into large bowl of flour/carrot mixture. Using a large rubber spatula, gently combine and then add in milk to fully combine. Divide batter evenly into prepared pans.

Bake

Bake cakes for 20-25 minutes, or until a toothpick inserted into center of each cake comes out clean. Let the cakes cool in pans for about 20 minutes before transferring to a wire rack to cool completely.

Frost Cake

Once chilled, whip frosting with hand mixer or whisk by hand.

Spread a medium-thick layer of frosting evenly over first layer of cake, then layer second cake on top and frost completely. Store the frosted carrot cake in the fridge to chill and set the frosting before serving.

Serving Suggestions

Nothing says spring time more than the warming scent of carrot cake wafting through your kitchen. I love to bake, frost and serve this cake for:

• Picnics + BBQs: This is about the time when outdoor parties run the gamut, thanks to warmer weather and longer days. Bring this to all your potluck picnics and BBQs. Caters to all the vegan friends in your life, too!
• Spring Holidays: Easter, Mother’s Day, Father’s Day, whenever the occasion calls for it, this cake is the star of the show!
• Just Because: Whoever needed a reason to make cake? Make this any time the craving hits and enjoy with a fresh cup of coffee or tea.

How to Store

Leftover, frosted carrot cake will keep covered with plastic wrap in the fridge for up to 5 days.

I do not recommend leaving this out at room temperature, as you run the risk of the icing melting down the sides.

Recipe Tips & Notes:

The frosting isn’t like your standard buttercream. It’s a little thinner. But you can use full-fat coconut milk to create a thicker consistency. And also make sure you chill the frosting before whipping. Then frost the cake.

Use both parchment paper + coconut oil cooking spray to ensure the cakes come out perfectly. This cake should take roughly 25 minutes if using 9″ round pans. Just let cool in the pan for about 20 minutes before transferring to cooling rack.

If you are using a 9×13 inch pan, watch the cake at 35-40 minutes, and test with toothpick until it comes out clean. I did not test in a 9×13 inch pan myself, so if you try it out let me know how it goes!

Finish with crushed walnuts for some extra pizzazz!

Vegan Carrot Cake FAQs

What is vegan carrot cake made of?

Vegan carrot cake has all the usual cake ingredients, including flour, sugar, vanilla, carrots and ground spices. The main exception is eggs. Rather than whole eggs, we are binding the cake with ‘flax eggs’.

What is the point of carrot cake?

It is said carrot cake become popular around the time of World War II, when sugar was being rationed and carrots were recommended as a way to add sweetness to cakes.

Why is my carrot cake dry?

This is all about the ratio of wet ingredients to dry ingredients. Too much flour and not enough moisture / oil will make any cake dry.

More Cake Recipes You’ll Love:

• Healthier Chocolate Layer Cake
• Triple Chocolate Zucchini Cake
• Strawberry Bundt Cake
• Banana Cake with Peanut Butter Frosting
• Lemon Poppy Seed Bundt Cake

If you make this Vegan Carrot Cake recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley

Print

photos by Erin Alvarez

Save

Save